Frozen Pistachio Dessert With Raspberry Sauce Recipes
RASPBERRY AND PISTACHIO ICE CREAM ICEBOX CAKE
Nutty pistachio and tangy raspberry jam spread through whipped cream make for a lovely duo in this easy ice cream cake layered with Biscoff cookies.
Provided by Kendra Vaculin
Categories Pistachio Milk/Cream Vanilla Jam or Jelly Dessert Frozen Dessert Quick & Easy Ice Cream Summer Mother's Day Father's Day Fourth of July Labor Day Memorial Day Backyard BBQ
Yield Makes one 9x5" cake
Number Of Ingredients 8
Steps:
- Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast nuts in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5-8 minutes. Let cool, then coarsely chop; set aside.
- Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
- Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of cookies on top, breaking or cutting to fit as needed. Add half of raspberry whipped cream, smooth into an even layer, and top with another layer of cookies. Dollop ice cream across top and smooth into an even layer. Add a third layer of cookies, followed by remaining raspberry whipped cream. Repeat with a fourth layer of cookies and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pistachios on top. Cover with plastic overhang and freeze until set, at least 6 hours.
- To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.
FROZEN PISTACHIO CREAM DESSERT WITH RUBY RASPBERRY SAUCE
Elegant and rich, this chilled treat has a delicate ground pistachio crust and a creamy filling with time-saving pudding mix and refrigerated topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 9
Number Of Ingredients 12
Steps:
- In medium bowl, combine all crust ingredients; mix well. Press firmly in bottom of ungreased 8-inch square pan or 9-inch springform pan .
- Beat cream cheese in medium bowl with electric mixer at medium speed until light and fluffy. Add pudding mix and milk; beat at low speed until combined. Beat at medium speed until smooth. Reserve 1 cup of the whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into cream cheese mixture. Spoon into crust-lined pan. Freeze at least 4 hours or until firm.
- Meanwhile, in blender container or food processor bowl with metal blade, combine raspberries, sugar and liqueur. Cover; blend until smooth. Press raspberry mixture through strainer into bowl to remove seeds; discard seeds.
- To serve, let dessert thaw in refrigerator for about 1 hour. Carefully run knife around sides of pan. Top each serving with reserved whipped topping, raspberry sauce and about 1/2 teaspoon chopped pistachios.
Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1/9 of Recipe, Sodium 400 mg, Sugar 29 g
FRESH RASPBERRY SAUCE
This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g
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